Bhel

Ingredients:

1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled p eeled potato
1/2 tbsp coriander leaves
1/2 cup fine sev
1/4 cup parboiled moong sprouts -- optional
1 tsp roasted peanuts -- optional
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice
10-12 puries (used for bhel or panipuri optional) crushed

Method:

Just before serving. In a large mixing bowl, add puffed rice, and all Ingredients except 1/4 the coriander and sev.
Mix well.
Sprinkle a few drops water if too dry.
Adjust taste and salt.
Spoon into individual bowls.
Sprinkle some sev and coriander to garnish.
Serve immediately.

Making time: 15 minutes (excl chutney making time)
Makes: 3 servings

Bharwa Baingan

Ingredients:

8-10 small rounded firm brinjals(Eggplant)
3 medium onions , chopped and roasted
3 tbsp. roasted groundnuts powdered coarsely
3 tbsp. grated fresh coconut, roasted
1 tsp cloves, roasted
2 tsp red chilli powder, roasted
2 tsp dhania-jeera(coriander-cumin seed mixture ), roasted and powdered
1 small bunch coriander leaves, chopped and roasted
salt to taste
2-3 tbsp. oil
1/2 tsp each mustard and cumin seeds
1/2 cup curds(plain unflavored yoghurt)

Method:

Wash and the clean brinjals. Make 2 slits to form a cross.
Rub them with some curd and salt and set aside.
Mix all the roasted masala in the blender with some curd to make a smooth filling.
Stuff some of this mixture into each slit of the brinjals.
Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
Any mixture which is remaining can be now added to cover the vegetable.
Add some water.
Simmer till the vegetable is tender and done.

Bharva Bhindi

Ingredients:

1 lb Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice

For stuffing:

1 1/2 tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste

Method:

Make one slit on each bhendi and set side.
Heat 1 tbsp of the oil and fry the stuffing masala till well browned.
Not more than a minute.
Stuff each bhendi with this masala and keep the remaining aside.
Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
When the onions start browning, add the remaining masala and the bhendi pieces.
Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
Keep turning occassionally.
When the bhendi is done, take off the stovetop and sprinkle the lemon juice.
Mix well.
Serve hot with chapati/rice and dal.

Bhakar Wadi

(Spicy gram flour snack)

Serves: Four
Time required: One hour

Ingredients:

240 g. gram flour
120 g. wheat flour
salt to taste
a pinch of asafoetida
oil for deep frying
100 g. grated coconut
60 g. sesame seeds
60 g. poppy seeds
103
a pinch of sugar
salt and chilli powder to taste
100 g. coriander leaves, chopped fine
a marble sized ball of tamarind, soaked in a little water
black masala powder (branded curry powder) to taste

Method:

MIX together gram flour and wheat flour. Add salt, asafoetida, 60 ml. hot oil and enough water.
Knead to a stiff dough.
Keep it aside.
Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.
Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi.
Add tamarind pulp and black masala powder and mix well.
Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.
Seal the edges with a little water.
Cut into three cm long pieces and deep fry in hot oil till brown and crisp.
Remove from oil and store in an airtight container.

Baingan Bhartha

Ingredients

1 large eggplant
1 medium o nion, finely chopped
1/2 cup chopped coriander leaves
2 tomatoes, chopped finely
4 green chillies, chopped finely
1 cup cooked green peas
1 1/2 tsp dhania-jeera ( cumin -corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor(mango powder)
Salt to taste
1 tsp sugar
3 tbsp cooking oil

Method

Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
This will take around 30-45 minutes at 400 deg F.
Take it out of the oven and peel it.
Mash the baigan and add the salt to it.
Heat the remaining oil and add the chopped onion.
Fry till the onions turns translucent.
Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
Now add all the spices and the sugar and fry for a minute.
Add the baigan and mix well.
Now add the peas and fry for a couple of minutes.
Add the chopped coriander leaves and some water to get a thick consistency.Mix well.
Heat through.
Serve when hot with plain rice/paratha.

Besan Ladoo

Ingredients :

Besan - 4 cups (a bit thicker than ordinary)
Sugar - 2 cups (powdered)
Almonds (Badam) - 20-25 nos. (chopped)
Ghee - 1 cup
Cardamom pwd. - 1 tsp.

Method :

1. Heat the ghee in a pan.
2. Add besan part by part and mix it well. Keep on low flame. Keep stirring to avoid burning.
3. When the aroma comes, remove from heat and cool.
4. Add the powdered sugar to it and mix well.
5. Add the almonds and shape the mixture into balls.

Besan Burfi

Ingredients:

1 cup Besan
1 cup Shortening
1 cup Sugar
4 seeds Cardamom Nuts (optional)

Method:

Melt shortening in a pan. Turn down heat and add cardamom and Besan.
Fry, stirring constantly to prevent burning until it has changed to a brown color and smells .
(Test: a few drops of water sprinkled on it sputters instantly).
Turn off the heat and stir in the sugar.
Spread 1/2" thick onto a platter.
Cut into diamond shapes after it has cooled down.

Beetroot Parathas

Ingredients:

2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.

For the stuffing:
2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee

Method

Grind all the Ingredients, except garam masala powder, to a paste.
Heat ghee in a vessel and fry the beetroot paste on a low flame.
Cook covered, till the mixture is almost dry.
Remove from heat.
Divide the paratha dough into small balls.
Roll out each ball into a small puri, put a little beetroot filling in the centre and seal the edges.
Roll out into parathas.
Heat tawa, add some ghee and fry the parathas till light brown.

Beetroot Halwa

Ingredients:

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
Elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee


Method:

Peel and grate beetroot
Put milk and dudhi in a heavy saucepan.
Boil till thick, stirring occassionally. Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Basoondi

Ingredients
Milk 2 ltrs.
Sugar 200 gms.
Charoli seeds 25 gms.
Green cardamom powder ½ tsp.

Method
Heat milk in a thick bottomed pan. Bring it to a boil. Simmer and reduce it to get a thick consistency.
Stir continuously to avoid milk sticking to thebottom of the pan.
Add charoli seeds and sugar.
Cook on a slow fire for 10 minutes.
Add green cardamom powder .
Pour into a serving dish and serve cold

Baked Bread Rolls

Ingredients
6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method
1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.

Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.
Remove toothpicks before baking.

Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

Baigan Fry

Ingredients
1 Large Baigan (Eggplant)
2 tbsp Besan (Gram flour)
3 tbsp red chilli powder
pinch of turmeric powder
salt to taste
1/4 cup Peanut oil

Method
1.Cut the baigan into thin round slices.
2.Mix chilli powder, turmeric powder and salt thoroughly.
3.Heat the frying pan with the peanut oil.
4.Take one slice of baigan at a time apply the mixture to both the sides and fry it.
5.Serve it hot with chapatis.

Badusha

Ingredients
2 cups bisquick,
Sour Cream,
2 cups sugar,
1 cup water

Preparation
Make one thread consistency syrup with sugar and water.
Make a dough with bisquick and sour cream.
Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap.
Deep fry in crisco or oil on low fire till a med brown.
Dip in syrup by pushing it deep down, remove and set aside.
Can place a walnut or pecan in the center immediately after dipping.

Badshahi Baigan

Ingredients
300 g. brinjals
1 cup curd
2 large onions, chopped
2 tomatoes, chopped
2 tsp. chilli powder
2 tsp. ginger-garlic paste
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp.coriander leaves, chopped
1/4 tsp. turmeric powder
1/4 tsp. cummin powder
Salt to taste
1/4 cup ghee

For the garnish:
1 onion - sliced
1 tbsp. cashewnuts
1 tbsp. raisins

Method
1. Cut brinjals into 2.5 cm. thick slices.
2. Smear with salt and keep aside for 10 minutes.
3. Wash and squeeze dry.
4. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown.
5. Remove from ghee and keep aside.
6. Fry the brinjals in the same ghee till tender. Remove.
7. In the remaining ghee fry the chopped onions till transparent.
8. Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.
9. Add curd, coriander leaves and salt.
10. Stir well.
11. Cook till the gravy thickens.
12. Add fried brinjals to the gravy and simmer for two minutes.
13. Sprinkle the garnish on top.
14. Serve hot with rice or parathas.

Badam Ka Seera

Ingredients
1 & 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar

Method
Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
Decorate with chopped nuts and serve hot.

Badam Kheer

Ingredients

Almonds (Badam)
1 cup Milk
4-6 cups Sugar same amount as almond paste (about 1 cup)
Saffron 1/2
t.spoon Kesari powder (color) a small pinch (optional)

Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount ofsugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
Now add sugar and keep stirring.
Add the remaining milk, and boil for 10-15 minutes.
Add the soaked saffron and serve it cold.

Panasakatha Tarkari

Panasakatha Tarkari


Ingredients:
Panasakatha ( Raw Jackfruit ) - 1 medium size
Alu ( Potato ) - 2 to 3 medium size(200gm)
Piaja ( Onion ) – 2 medium size(200gm)
Rasuna ( Galrlic ) - 15 cloves
Ada ( Ginger ) - 1 inch
Bilati Baigana ( Tomato ) - 2 (100gm)
Refine Tela ( Refine Oil ) – 75gm
Haladi Gunda ( Turmeric Powder ) - 1 tbsp
Lanka Gunda ( Chilli Powder ) - 1 tbsp
Jeera ( Cumin ) - 2 tbsp
Phutana ( Cumin, Mustard seed, Methi ) - 1tbsp
Dalchini ,Gujurati Gunda ( Cinnamon and Cardamom Powder ) - 1tbsp
Salt to taste

Method:
Peel of the outer layer of the raw jackfruit ( Panasakatha ) and cut into small pieces .
Cut the potato ( Aalu ) into small cubes.
Par boil the pieces of potato (Aalu) and jackfruit ( Panasakatha).
Finely chop the onion ( piaja ), ginger ( ada ) and peel of the garlic ( rasuna ) cloves.
Make a fine paste of the finely chopped onion (piaja), ginger (ada) ,garlic ( rasuna ) and jeera ( cumin ).
Chop the tomatoes finely.
Heat oil in a frying pan, fry the boiled pieces of potato ( aalu ) and jackfruit ( panasakatha ) and keep it aside.
Again heat oil ( refine oil ) and add phutana. After it starts spluttering add the above paste ,turmeric powder ( haladi gunda ) and chili powder ( lanka gunda ) and fry it
Then add the finely chopped tomatoes ( bilati baigana ) to it and fry.
Then add the boiled potatoes ( Aalu ) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .
Add water ( 2 -3 cups ) to it and stir well and cover the lid.
Cook on a lower flame for 5 minutes.
After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.

Sukhila Nadia Chutney or Dry Coconut Chutney

Sukhila Nadia Chutney or Dry Coconut Chutney

Ingredients:
Coconut(dry) 1 no.
Red chilies 20 nos.
Urad dal 2 tbsp.
Curry leaves As required
Salt to taste

Method:
1.Roast the red chilies, urad dal and curry leaves and keep aside.
2.Next cut the coconut into small pieces and roast till it turns red.
3 Make powder of the red chilies, urad dal and curry leaves.
4.Coarsely grind the coconut and the powder.
5.Then store this chutney in a clean bottle.

Lanka Chutney or Chilli Chutney

Lanka Chutney or Chilli Chutney

Ingredients:
Green chilies 6 nos.
Groundnuts(roasted) 25 gms.
Coriander leaves 1 cup
Lime juice of one
lime(strained)
Ginger 1" piece
Sugar(optional) 1 tsp.
Salt to taste

Method:
1.Grind to a fine paste all the above ingredients.
2.Store in a clean glass bottle.

Gajar Chutney or Carrot Chutney

Gajar Chutney or Carrot Chutney

Ingredients:
Carrots 500 gms.
Garlic(chopped) 2 flakes
Ginger(chopped) 10 gms.
Methi Seeds ½ tsp.
Mustard Seeds 1 tsp.
Brown Sugar 60 gms.
Vinegar ½ cup
Raisins A few
Cumin Seeds 1 tsp.
Black Pepper 1 tsp.
Chili Powder 1 tsp.
Oil 2 tbsps.
Salt To taste

Method:
1.Peel carrots and grate them.
2.Heat oil and add mustard seed, methi seed,and cumin seed till it crackles.
3.Then add ginger,black pepper and garlic and fry for a minutes.
4.Add all the other ingredients.
5.Cook till carrots are tender and oil comes out.
6.Cool and bottle.

Mixed Fruit Chutney

Mixed Fruit Chutney

Ingredients:
Apple 100 gms.
Guava 100 gms.
Pineapple 100 gms.
Seedless dates 50 gms.
Sultanas 2 tbsps.
Brown Sugar 75 gms.
Vinegar ½ pint
Garam Masala 1 tsp.
Garlic cut finely 4 flakes
Ginger cut finely 2" piece
Cumin Seeds 1 tsp.

Method:
1.Peel and core the apples,guavas and pineapple. Cut all the fruits in small
pieces.
2.Mix in the rest of the ingredients in a pan.
3.Boil gently till thick.
4.Cool and bottle.

Baigana Achar or Brinjal Pickle

Baigana Achar or Brinjal Pickle

Ingredients:
Brinjal 350 gms.
Turmeric powder ¼ tsp.
Vinegar 100 ml
Jaggery 50 gms.
Oil 100 ml
Salt to taste
Grind To Fine Paste With
A Sprinkling Of Vinegar:
Garlic 4 flakes
Ginger 1" piece
Red chilies dry 5 nos.
Pound Well:
Cardomoms 3nos.
Cinnamon ¼" piece
Cloves 2 nos.
Peppercorn 4 nos.

Method:
1.Wash and dry brinjals and cut into 1/2 inch cubes.
2.Heat oil and fry ground garlic-ginger-red chili paste and turmeric powder for 3
minutes.
3.Add brinjal pieces and cook till almost done.
4.Add jaggery and vinegar, stir and simmer till the oil floats on top.
5.Sprinkle with pounded spices and set aside till cool.
6.Store in jar.

Khajur Chutney

Khajur Chutney

Ingredients:
Khajur (dates) 225 gms.
Chili powder 1 tsp.
Jeera 1 tsp.
Green Chilies 2 nos.
Coriander powder ½ tsp.
Coriander leaves ¼ bunch
Tamarind 10 gms.
Sugar 10 gms.
Asafoetida (Hing) A pinch
Ginger ½" piece
Oil 1 tsp.
Salt 1 tsp.

Method:
1.De-seed the dates. Wash and grind with green chilies, ginger, half coriander
leaves and cumin.
2.Add chilli powder, coriander powder,sugar,salt and tamarind pulp.
3.Wash and chop coriander leaves and add it to the prepared ingredients, and
mix.
4.Heat oil & add asafoetida and pour on chutney.

Sweet Sour Mixed Veg pickle

Sweet Sour Mixed Veg pickle

Ingredients:
Carrot 1 kg.
Cauliflower 1 kg.
Turnips ½ kg.
Onions 150 gms.
Garlic 100 gms.
Jaggery 200 gms.
Glacial Acetic Acid 2 tsps.
Tamarind 50 gms.
Red Chilli Powder 30 gms.
Garam Masala 30 gms.
Turmeric Powder 30 gms
Rye 30 gms.
Oil 250 gms.
Salt to taste

Method:
1.Wash and peel veg. Cut into pieces.
2.Boil the veg. For 2-5 min to make them soft.
3.Dry in sun for 30 mins.
4.Heat oil to smoking point, fry onion and garlic.
5.Add mustard powder and remove from fire.
6.Add all the other spices except garam masala and salt.
7.Add veg. and thinned tamarind and jaggery syrup. Mix thoroughly.
8.Add garam masala and salt. Mix well.
9.Add acetic acid.
10.Fill into clean dry jars.

Chicken Achar or Chicken Pickle

Chicken Achar or Chicken Pickle

Ingredients:
Chicken 1 kg.
Ginger paste 60 gms.
Garlic paste 60 gms.
Red chilly powder 10 gms.
Turmeric powder 5 gms.
Mustard Oil 800 ml
Asafoetida 5 gms.
Onions 200 gms.
Black cardomen powder 5 gms.
Green cardomon powder 5 gms.
Fennel powder 20 gms.
Black cumin seed 10 gms.
Fenugreek seed 5 gms.
Mustard seed 10 gms.
Bay leaves 3 nos.
Malt Vinegar 400 ml
Salt to taste

Method:
1.Remove the skin, debone and cut into 1 1/2 inch pieces.
2.Mix red chilies, turmeric and salt with half each of the garlic and ginger paste.
Rub the chicken pieces with this marinate. Keep aside for 30 mins.
3.Peel wash and finely chop the onions.
4.Heat oil to smoking point and reduce heat to medium and fry the marinated
chicken for 2-3 mins.
5.Remove chicken and strain the oil. Heat the strain oil in a separate kadhai, add
asafoetida, stir for 15 seconds. Add onions and deep fry until golden brown.
6.Then add the remaining ginger and garlic paste and stir for 2 mins, add the
remaning spices and stir fora minute.
7.Now add the vinegar bring to a boil, add the fried chicken and cook over high
heat till oil floats on top.
8.Cool and transfer to a glass jar. Leave it in the sun for 2 days. Consume within
30--40 days.
NOTE: Ensure all moisture is remove from the Chicken pieces before pickling.

Maccha Achar or Fish Pickle

Maccha Achar or Fish Pickle

Ingredients:
Fish(boneless) 1kg.
Garlic 125 gms.
Ginger 125 gms.
Mustard seeds 60 gms.
Turmeric powder 1tbsp.
Sugar 1cup
Vinegar 400 gms.
Red chilly(whole) 60 gms.
Cumin seeds 35 gms.
Salt 2 tbsp.
Peanut oil ½ kg.
Chili powder 1 tbsp.

Method:
1.Cut fish into 1 inch pieces.
2.Apply salt and chili powder and leave for 1 hour.
3.Heat oil to smoking and deep fry the fish.
4.Grind ginger, garlic, red chili, cumin seed and mustard seeds to a paste.
5.Heat the oil again and fry the ground masala.
6.Add the fried fish, vinegar and sugar, cook till oil floats on top.

Matar Shorba

Matar Shorba

Ingredients:
Green peas 500 gms.
Onion 1 no.
Ginger 2inch.
Garlic 8-10 cloves
Green chillies 2 nos.
Ghee or oil 3 tbsps.
Cumin seeds ½ tsp.
Bay leaves 2 nos.
Cream ¼ cup
Salt to taste

Method:
1. Peel and boil the green peas. Blend in a blender to make a fine puree.
2. Peel and finely chop onion. Peel ginger and garlic and grind with green chilies
to make a paste.
3. Heat ghee or oil in a pan, add cumin seeds and bay leaves, stir-fry for half a
minute. Add chopped onion and sauté till onion turns light pink. Add ginger, garlic
and green chili paste. Sauté for a while.
4. Add green peas puree, cook for five minutes, stirring continuously. Add three
cups of water and bring to a boil.
5. Season with salt and stir. Remove bay leaves and discard. Reduce heat and
cook further for five minutes. This soup is of thick consistency, however you may
make it of the consistency of your liking, by varying the quantity of water used.
6. Stir in fresh cream and serve hot garnished with a swirl of cream.

Tomato Saar

Tomato Saar

Ingredients:
Tomato 1 kg.
Water 1 liter
Ginger 1 inch.
Red chilli powder 1 tsp.
Sugar ½ tsp.
Scraped fresh coconut ¼ cup
Coriander leaves, chopped 2 tbsps.
For tempering
Ghee 2 tbsps.
Cumin seeds 1 tsp.
Curry leaves 7-8
Hing A pinch
Salt To taste


Method:
1. Peel ginger, wash well. Peel garlic. Grind ginger and garlic to a fine paste
along with coconut.
2. Wash tomatoes and cut into quarters.
3. Boil tomatoes along with water, ginger, garlic, coconut paste and cook until
mashed well.
4. Take off the heat and strain it.
5. Add red chilli powder, salt and sugar to the strained mixture. Bring it to a boil.
Remove and keep aside.
6. Heat ghee in a pan, add cumin seeds, brown them and then add curry leaves
and hing. Cook for a moment.
7. Add this to the cooked tomato. Mix well.
8. Serve hot garnished with chopped coriander leaves.

Tomato Rasam

Tomato Rasam

Ingredients
Tur dal 100 gms.
Dry red chilies 3 nos.
Asafoetida ¼ tsp.
Peppercorns 4 nos.
Cumin seeds ¼ tsp.
Chopped tomatoes 1 cup
Chopped coriander leaves 1 tbsp.
Tamarind pulp ¼ cup
Salt to taste
Cloves 4 nos.
Oil 1 tbsp.
Mustard seeds ½ tsp.
Curry leaves 1 sprig

Method:
1.Pick, wash and boil dal with 5 cups of water. Strain the water and keep.
2.Grind together red chilies, asafoetida, peppercorns and cumin seeds.
3.Boil dal water add chopped tomatoes, ground paste, chopped coriander leaves,
tamarind pulp and salt. Cook until tomatoes are mashed nicely
4.Now heat the oil in a small pan. Add mustard seeds and curry leaves, when
they crackle add it to the above liquid, mix well and serve hot.

Aviyal

Ingredients:

Vegetables - Plantain, potatoes, brinjal, carrots, beans, drumstick, green peas

Method:

Cut the vegetables into long pieces and steam in pressure cooker.
Grind grated coconut and green hot chillies and salt.
Add this to thick curd.
Add cooked vegetables, mix well and heat for sometime.
When cooked, add curry leaves and 1/2 spoon coconut oil.

Avial Mixed Vegetables With Sauce

Preparation time: 40 minutes

Serves 4

Ingredients:

Cubed White Squash (pumpkin) -- 1 cup
Chopped French Beans, Cauliflower,Drumstick*, Bell Pepper, Potato -- 3 cups (mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves -- 4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Dried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida -- a pinch or two
Salt to taste

Method:

In a deep pot boil the mixed vegetables in a cup of water until tender.
Keep aside. (If there is any water left in the pot, do not discard it).

In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of
water until well mixed.
Pour this mixture into the pot containing the vegetables and keep it on medium heat.
Add the green chilies sliced lengthwise and simmer the contents for ten minutes.
(Remember to stir frequently, as yogurt tends to stick to the bottom of the pot).
Remove from heat and keep aside.

In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute.
Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add asafoetida.
Immediately add the vegetables and sauce from the pot. Cook for a minute or two.
Remove from heat.

Goes well with plain white rice, pita, paratha, puri.

*If drumstick is not available, you can add some other vegetable. Eggplant, however, is not advised because it becomes bitter when boiled in water.

Avial

Ingredients:

2 cups of cubed and boiled vegetables like:
beans
carrots
potatoes
drumsticks
raw bananas
cauliflower

Roast in a little oil one by one and blend to
a smooth paste:
2 tsp cumin seeds
2 tablespoons of coconut, shredded
4-5 green chillies
3/4 packet buttermilk
A pinch of turmeric
Salt to taste
3 tsp cooking oil for seasoning
1 tablespoon fresh coriander leaves, chopped finely

Method:

Add the salt, turmeric and the coconut paste to the
buttermilk.Add the boiled vegetables.
Heat on a low flame till the buttermilk mixture
reaches a thick texture.Keep stirring continously.
Now add the chopped coriander leaves.
Season with mustard, curry leaves, hing , cumin and
red chillies in hot oil.
Heat hot with plain rice.

Aval Upma

Ingredients:

200g Aval
1/2 tsp Mustard seeds
1 tsp urud dal
1/2 tsp whole black peppers
1/2 tsp cumin seeds and
1/4 tsp salt
Curd
Water

Method:

Soak 200 g of aval in water for 1/2 hour.
Heat 4 tsp of oil in a pan, add 1/2 tsp mustard seeds.
When it pops, add 1 tsp urud dal, 1/2 tsp whole black peppers, 1/2 tsp cumin seeds and 1/4 tsp salt.
Drain the water from the aval and add it to the pan and fry.
You can mix curd with soaked aval if you like.

Aval Dosa

Ingredients:

Rice 2 cups
Aval 3/4 cups
Urad dhall 1/2 cup
Salt 1.5 t.spoons
Cooking Oil for making dosas

Method:

Rinse and soak rice, aval and urad dhall in water for 1 hour.
Wet grind the above with salt into a nice batter.
Keep at room temperature for 12 hours.

Method to make Aval Dosa:

Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it.
Close the dosa with acover and let it cook for a few minutes.
Do not turn the dosa.
Serve it hot with chutney

Atte ka seera

Ingredients:

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds

Method:

Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

Aratikaaya Masala Pulusu Spiced Raw Banana

Ingredients:

Oil -- 3 tbsp
Black Mustard Seeds -- 1/4 tsp
Curry Leaves -- 8
Red Chili Powder -- 1/2 tsp
Turmeric -- 1/4 tsp
Salt to Taste
Set 1
Raw Bananas (different than unripe bananas we eat) -- 4
Tamarind Paste -- 1.5 tbsp
Set 2
Cumin Seeds -- 1 tsp
Garlic -- 4 cloves
Ginger -- 1/2 inch piece
Cloves -- 2
Uncooked Rice -- 1 tsp

Method:

Make Set 2 into a paste (adding a few drops of water) and keep aside.

Raw bananas should be cut into four pieces each. Remove the skin and keep aside.

In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the
above paste
(of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana
pieces. Also
add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.

Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can
add a
spoon of sugar just before removing from heat.

Apple Banana Carrot Halwa

Ingredients:

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method:

Grind carrot & milk.
Mix all the Ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa
becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

Aloo Palak

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Method:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Aloo Matar

Ingredients:

1 cup green peas
2 medium size potatoes
2 medium size tomatoes
1 Pod Garlic (about 15-20 Pieces)
1/2 cup Green Coriander leaves
2 Green chilies
1 small onion
Salt to taste
Pinch of Turmeric

Method:

Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
Heat oil in cooker. Add ground Masala and roast till oil separates
Add potatoes pieces, and green peas and mix properly
Add water and pressure cook. Serve with chappaties

Aloo Dum

Ingredients:

10 small potatoes
3 medium sized onions
2-3 tbsp shredded coconut
A small piece of ginger
4-5 green chilles
2-3 cardammom pods
1/2 cup yoghurt
1 tsp garam masala powder
1 tbsp poppy seeds
2 1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
1 tsp red chilli powder
1 tablespoon chopped coriander leaves
Salt to taste
Oil for deep frying the potatoes
2 tbsp cooking oil/ghee(clarified butter)


Method:

Boil the potatoes. Peel them and prick the potatoes with a fork.
Fry the potatoes in hot oil till they turn slightly brown.
Drain and set aside.
Heat oil in a shallow pan and fry the onions to light brown.
Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.
Add the paste to the onions. Fry till the oil seperates.
Add chilli powder,cumin powder and dhania powder and
stir for 5 mins.
Add the yoghurt , salt and the fried potatoes.
Add enough water to cover the potatoes and simmer till
the gravy is thick for about 10 minutes.
Now add the garam masala powder and mix well.
Garnish with the chopped coriander leaves.
Eat with chapathi/nan.

Adai

Ingredients:

Rice - ½ cup
urad dhaal - ¼ cup
chana dhaal - ¼ cup
thoor dhaal - ¼ cup
yellow moong dhaal - ¼ cup
red chillis 19
salt

Method:

Soak everything in water over night. Grind with little water.

Aavakkai Mango pickle

Ingredients:

sour mango pieces(medium sized)- 5 cups
mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch, fenugreek seed powder - little

Method:

mix the above Ingredients and add 3 cups of sesame oil.

Kakara

Ingredients

* 1 cup: Powdered Rice
* 2 cup: Jaggery/sugar
* 1 cup: Flour
* 1 medium size: Coconut
* 1 teaspoon: Black peeper
* Refine oil or Ghee
* Salt


Method

1. Grate the coconut. Mix with black peeper and one cup jaggery and fry it for 5 minutes.
2. Divide it into 20 parts.
3. Take the other cup of jaggery and salt. Add 3 cup water to it. When the water comes to 2/3 boils add the rice and flour to it and cook it for 5 minutes over low flames.
4. Mash the dough thus prepared nicely. Divide this dough into 20 parts.
5. Inside each part put the coconut stuffing and shape it.
6. Heat oil and fry the kakara.

Khichdi

Ingredients

* 1cup: Rice
* 1 cup: Green gram Dal
* 18-20: Resins
* 10-12: Cashew nuts
* 3 cm: Ginger
* ½ cup: Coconut
* 2 tablespoon: Sugar
* 1 teaspoon: Cumin seeds
* 4 pcs(1 inch): Cinnamon
* 4-5: Cardamom
* 10-12: Green chillies
* ½ cup: Refine Oil
* 1 tablespoon: Ghee
* Turmeric Powder
* Salt


Method

1. Wash the rice and dal properly.
2. Cut the coconut into small pieces.
3. Put oil in a pan and fry the coconut pieces and cashew nut. Keep it aside.
4. Chop the ginger and chillies.
5. Heat oil and put the cumin seeds and cardamom and cinnamon pieces. Add the rice and dal. Put the chopped ginger and chillies, salt and turmeric powder and fry it for 10-15 minutes.
6. Add 5cups of water to it.
7. Put the resins, cashew nuts, sugar, fried coconut pieces and cover the lid.
8. Take out when cooked.

Potala Rasa

Ingredients

* 10 pcs: Parwal
* 2 large: Potatoes
* 2 medium size: Onions
* 1cm: Ginger
* 1teaspoon: Garam Masala
* 1 teaspoon: Cumin seeds
* ½ cup: Coconut
* ½ cup: Oil
* Salt


Method

1. Grind the grated coconut. Add 3 cups warm water to it. Pour out the coconut milk and keep aside.
2. Grind the onion, ginger and cumin seeds and make a smooth paste.
3. Peel the skin and cut the parwal into two pieces.
4. Cut the potatoes into pieces.
5. Heat oil in a pan. Add the potatoes, parwals, salt and turmeric powder. Cover the lid for sometime. Then fry it till it is red.
6. Add the grated spices and powdered spices and fry.
7. Then add the coconut milk and grated coconut to it and let it boil till it is cooked.

Chhena Jilabi

Ingredients

* 2 cup: Cheese
* ½ cup: Maida
* 1 cup: Sugar
* ½ teaspoon: Baking Powder
* 1 tablespoon: Ghee
* Rosewater
* Refine oil


Method

1. Squeeze out water from the cheese.
2. Add Maida, baking powder and ghee.
3. Add cheese to it and mash it with hand. Keep it for half an hour.
4. Divide it into 10 parts. Prepare 6 cm long rolls out of each part and prepare the jilabi shape out of it.
5. Add 1 cup water to sugar and boil it to make the sugar syrup. The syrup should not be very thick.
6. Heat oil in a pan and fry the jilabi over low flame.
7. Put the jilabi in the sugar syrup.

Semolina Manda

Ingredients

* 1 kg: Semolina(Suji)
* ½ kg: Sugar
* 4 pcs(1 inch): Cinnamon (powdered)
* 1 full: Coconut finely grated
* 1 ltr: Vegetable oil
* ½ tsp: Salt


Method

1. Boil 2 ltrs water in a wide mouth pan, add sugar,salt,cinnamon powder and 1 tbsp ghee.
2. Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
3. Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
4. Knead it properly to make a smooth dough.
5. Heat a pan, add coconut and sugar, fry till the coconut turns golden brown.

Semolina Kakara

Ingredients

• 1 kg: Semolina (Suji)
• ½ kg: Sugar
• 4 pcs(1 inch): Cinnamon (powdered)
• 1/2 tsp: Salt
• 1 ltr: Vegetable oil

Method

1. Boil 2 litres water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee.
2. Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
3. Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
4. Knead it properly to make a smooth dough. Make small balls and roll each to the size of puri's (with about 3mm thickness).
5. Deep fry till golden brown.

Illishi Machha Patua

Ingredients:

Illishi (Hilsha) Fish: 500 grams
Soriso (mustard seeds)- 3 teaspoons
Posto (Poppy seeds) - 1.5 teaspoons
Garlic- 4 cloves, Jeera (Cumin) - Half spoon
onions - 1 small (diced), Green chillis - 8 pieces
Turmeric- 1 teaspoon

Method:

Masala - Soak mustard seeds, poppy seeds, cumin, 2 green chillis, galic in a small bowl with water. Set aside for 1 hour and grind to a fine paste.
Wash and clean the fish pieces. Add the masala paste, oil (2 spoons. preferably mustard oil), salt, turmeric to the raw fish and marinade for 15 - 20 minutes. Get 2 medium size banana leaves. In a pan, put 2 banana leaves on the bottom of the pan. Lay the fish pieces properly on top of the leaves. Put 1 spoon of oil and slit green chillis on the fish and then cover with 2 more banana leaves. Seal the edges of the leaves using toothpicks. Cook in low heat for 20 - 25 minutes
If you wish to turn the fishes you may do so but cook till the bottom of the leaves turn slight brown.

Chuna Machha Batibasa

Ingredients:

Chuna macha (smelt fish) - Half kg

Soriso (Mustard seeds) - 1 tablespoon

Jeera (cumin)- 1 tablespoon

Green chillis- 8 pieces

Garlic- 10 cloves

Haldi (Turmeric powder)- 2 table spoons

Potatoes- 2 medium sizes

Onion- 1 small

Mustard Oil

Poi Leaves (can be substituted with spinach leaves)

Method:

Masala: Soak Mustard seeds, Jeera, 2 green chillies, 3 cloves of garlic in a small bowl with water. Set aside for 1 hour and then grind to a fine paste.

Wash fish well and drain the extra water. Add some diced onions, potatoes to the fish.

Then add the masala paste, turmeric, salt, red chilli powder and 1 teaspoon of oil. Mix everthing very well.

Take a non stick cooking dish or oven safe dish. Smear the bottom of the pan or the oven safe dish with little oil. Pour the fish and vegetable mix to the dish. Cover the lid and cook in low flame.

If you are cooking in the oven, set the oven to 250 degrees and cook for 1 hour.

When the fish is almost done and potatoes are almost cooked, add poi leaves.

Crush 4-5 green chllis with 5-6 garlic cloves and put it on top of poi leaves. Cover the dish again and cook for 10 more mins. Put some more drops of mustard oil and take it off the fire.

Machha Mahura

Ingredients:

Fish head and tail pieces (Usually Bhakura macha (buffalo fish) or Rohu (Grass carp) heads are preffered)

Green banana

Saru (Taro root)

Potatoes

Dhania (Coriander seeds)- 1 tablespoon

Jeera (Cumin seeds)- 1 tablespoon

Red chiilis- 6

Gola Maricha (Whole black pepper corn) – 1 tablespoon

Red chilli poweder- half tea spoon

Turmeric powder- 2 spoons

Phutana (panch puran) - 1 teaspoon

Onions- 1 small

Ginger paste - 1 tablespoon

Method: Masala: Heat a frying pan and dry fry Dhania, Jeera, red chillis and pepper corn. Grind it to fine powder.

Dice the vegetables into medium pieces and boil the vegetables with salt only.

Put 1-2 spoon of turmeric powder on the fish head and then fry in oil. When done, take it out and set aside.

Add some more oil to the pan and add panch puran.

Add diced onions and fry till golden brown.

Add ginger paste and cook till they blend well.

Put 1 teaspoon of red chilli powder.

Then add the fish and crush the fish well. Cook for 10 mins.

Add the boiled vegetables and stir well to blend the spices.

Put the powdered masala on top and stir again. Cook well for another 10 mins. Dish is ready when the masala is mixed uniformly. Add salt to taste.

Sajana Phulara Batibasa

Ingredients:

Sajana phula.

Mustard seeds -5 table spoon

Jeera – 1.5 table spoon

Green chilis -10 pieces

Garlic- 5 cloves

Turmeric powder- 2 table spoon

Fish (preferably small)- 750 grams

Potatoes- 2 medium- diced

Method:

Take sajana phula and boil it. Once boiled, strain the water from it.

Make a paste of mustard seeds, garlic, green chilli and jeera.

In a skillet, add raw fish, masala paste, Turmeric,diced potatoes, and sajana phula.

Cook covered in slow heat till fish is completely cooked. Serve with steamed rice.

Note: You may also add poi leaves to this dish.

Labanga Latika

Ingredients:

Maida
Oil / Ghee
Sugar
Coconut
Cloves (Labanga)
Elaichi
Kesar

Method:

Take 2 cups of flour and put 1/4 cup hot oil (for the moin) in it. Mix it well and when cooled use water to make a hard dough. Now make small balls of the dough.

Now make one ball into a medium puri shape size with a belan then put some sweetened shredded coconut * in it for the stuffing in the centre.

Take 2 ends of the puri and overlap them over each other and use a little oil to close it properly. Turn it on the other side (it will look like a cylinder)and take the two ends and overlap them over each other.

Use 1 clove to fasten it properly.

Deep fry these on medium heat until they are golden brown. Put them in sugar syrup after draining excess oil and take it out when the next set of fried latikas is ready (after a short time).

Relish them when are cold.

* TIP: Sweetened coconut can be found in the baking section aisle of any grocery shop.

For the sugar syrup take 1 1/2 cup of sugar in 1 cup of water .

Dissolve it ,add elaichi and little kesar to it and put in the microwave for 7 min.

Suji Gayintha

Ingredients:

Suji
Water
Salt
Milk
Cardamom (Aleicha/Elaichi)
Sugar
Bay leaves (Tej Patra)

Method:

Boil water and add little salt then add suji strir well while cooking and make a thick dough like that for kakara. Cool and then knead well till it becomes soomth and make small balls from the dough.

Boil milk with cardamom and Bay leaves, add sugar and then leave the balls into the boiling milk .

Cook for some time to get delicious suji gayintha

Chana Dali Pakudi

Chana dali pakudi - for 6

Ingredients:

Chana dali - 2 cups
Green chili - 1
Ginger - 1 inch piece
Coriander leaves -3-4 sprigs
Curry leaves - 1 sprig
Salt to taste
Oil to deep fry

Method:

Soak the chana dali for 4 hours

Blend chana dali with little salt, 1 green chilli, coriander leaves, curry leaves and 1″ piece of ginger.

Deep fry in oil in medium heat by scooping the paste in a spoon.
Let it fry until the pakodas become crispy and golden brown.
Don’t make too big size it may cook outside but remain raw inside.
Drain the pakodas to a tissue paper to soak excess oil

Suji Dahi Pitha

Ingredients:

Suji 100 gm
Curd
Green Chillies
Dhania leaves
Onions
Oil

Method:

Take the suji and put it in a bowl. Add fresh curd to it and make a paste or batter.The batter should be made , so that u can make a pitha like chakuli pitha, but the batter should not be very thin because we are going to make small sized pithas. Now add salt to it as per the taste. Now add the chopped onions(quanitity should be more to make it more tasty), chopped chillies and chopped dhania leaves into the batter.

Now take a tawa and put oil and make a small size round pitha on it . flap it upside down carefully so that it does not breaks and make it till it is cooked and brown colour comes like chakuli pitha.

Serve hot with sause, it is yummy.

Note: The quanity of Suji and curd can be taken as per your requirement.

Badi Chura

Ingredients:

Badi- 1 cup, 1/4 of a medium size onion
2 garlic cloves, 1 green chili (As per taste),Salt
Oil to fry badi

Method:

Fry badi in oil and remove it on tissue paper and let it cool.
Grind all ingredients with badi except salt.
Add salt to the mixture and now
Badi Chura is ready. Serve with Pakhala (Rice dipped in Water).

Kankada Tarkari (Non - Veg)

Ingredients:

4 large crabs
3 tbsps mustard oil
2 tbsps red chilli powder
1 tbsp coriander powder
3 tbsps turmeric powdersalt as per taste
1 medium sized onion - ground to a paste
2 tbsps freshly ground ginger garlic paste
1 tbsp pepper powder

Masala preparation:

1. In a bowl, mix the red chilli powder, coriander powder, 2 tbsp turmeric powder, salt with a little water to make a fine paste
2. Mix the onion paste and the ginger garlic paste along with a little water to make a fine paste.

Method:

1. Separate the claws from the crab. Now cut the crabs into 2 pieces.
2. In a vessel, put the crabs along with the claws. Put enough water to cover the crabs. Add 1 tbsp turmeric powder and salt and bring to a boil. As soon as the boiling starts, remove the vessel from heat and drain the water. Now wash the crabs with normal water and put aside.
3. In a wok or karhai, heat the mustard oil to the smoking point. Add the paste as mentioned in point 1 of Masala preparation. Stir it for 5 minutes. Make sure that the paste doesnot stick to the wok. Add a little water and bring to a boil.
4. Now to the above mixture, add the paste as mentioned in point 2 of Masala preparation.
5. Constantly stir the above mixture. Cook till the red masala is well done. Add some water and bring to a boil.
6. Now to this mixture add the crabs and the claws. Mix thorougly so that all he crabs are coated with the red masala.
7. After 2-3 minutes of boliling, sprinkle the pepper powder and remove from heat and server hot with white rice.

Anda / Egg Chop

Ingredients:

Eggs - 4 (hard boiled) Potatoes - 2 medium Garlic- 6 cloves Onion- 1 small Green chilli 1 Haldi- 1 teaspoon Besan- 1 cup Water-1/2 cup Baking soda- 1 pinch Crushed black pepper - 1 pinch

Method:

Boil eggs and peel the shell Boil potatoes and peel the skin.Mash and set aside. In a pan heat 1 table spoon oil, fry diced onions,crushed garlic and diced green chillis. Put 1 teaspoon haldi, stir and add the mashed potatoes. Mix well.Add salt to taste. In a separate bowl, add 1 cup besan, soda, salt and black pepper and slowly add the water while constantly stirring. Make a batter not too watery. Heat oil in a frying pan for deep frying. Take a hanful of potato and coat the surface of the egg. Make sure the coating is uniform all around. Carefully deep the egg into the besan batter and deep fry the eggs in medium heat.

Gulugula

Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)

Ingredients:

* Aatta ( Wheat Flour ) - 400 gm
* Khira ( Milk ) - 600 ml
* Khira Sara ( Fresh cream ) - 2tbsp
* Chinni ( Sugar ) - 200 gm
* Pan Madhuree ( Aniseeds ) - 3tsp
* Aleicha ( Big Cardamom) - 2pcs
* Baking Powder - 1 pinch
* Luna ( Salt ) - As per taste
* Refine Tela ( Refined Oil) - for deep frying

Method:

* Take a deep bowl, add flour, sugar, aniseed, cardamom powder, baking powder and salt to taste and mix it well.
* Add fresh cream and milk to the above mixture and blend it gently to form a fluffy batter.
* Keep the batter aside for at least 1hour.
* Heat oil in a pan for deep frying.
* Make medium size balls of the batter and fry until they are crisp golden brown.
* Serve it hot.

Bara

Ingredients :

2 cups Biri Dali(urad dal)
2 medium sized onion chopped
2 tsp. chopped coriander leaves
6 green chilies, chopped finely
A pinch of baking soda
Oil for deep frying

Method:

Soak the Biri Dali in water for 4-5 hours. Drain it and grind it in a grinder using very little water to get a smooth dough. Mix the chopped coriander leaves,
chopped onion, green chillis, salt and baking soda. Heat oil in a kadhai. Take some oil in palm, take small balls of dough in hand, flatten it little bit and with a small hole in the center.
Fry it in oil till golden brown.

Ghuguni

Ingredients:

Ghuguni (whole yellow peas) - 2 cups
Teja patra
onion- 1 medium
Ginger- 1 small piece
Cumin Powder - 1 teaspoon
Coriander powder - 2 teaspoon

Method:

Masala- Grind ginger to a fine paste.
Soak matar for 4-5 hours in water.
In a pressure cooker, heat oil and put Teja patra. Add onions and fry till golden brown.
Add Ginger paste and cook well. Add turmeric, cumin and coriander powder.
When masala is well cooked, add the soaked matar and add 2 cups of water (Matar should be submerged in water).
Pressure cook till you hear 1 whislte. When cools down, open and check for softness.
You can garnish with coriander leaves, 1 teaspoon jeera-lanka gunda and small diced coconut pieces.

Simayi Khiri

Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)

Ingredients:

* Seemayee(Vermicelli) – 75 Gm
* Chini(Sugar) – 65 Gm
* Kaju(Cashew Nuts) – 10 Gm
* Kishmish(Raisins) – 20 Gm
* Gujurati(Cardamom) – 4 pieces
* Khira(Milk) – 500 ml
* Gua Ghia(Cow Ghee) – 1 tea spoon

Method:

* Crush the cardamom seeds and keep the powder aside.
* Heat the Cow ghee in a frying pan. Fry the cashew nuts and raisins till it turns golden brown. Take them out and keep aside.
* Fry the vermicelli in the rest of the Cow ghee, till it is turns golden brown.
* Boil milk in a deep fry pan. Add the cardamom powder and vermicelli.
* Boil the milk till vermicelli is cooked well.
* Add sugar, fried cashew nuts and raisins and mix well.
* Boil for some time till all the ingredients are well mixed and well cooked. Serve it with roti or puri or as a sweet dish( dessert

Chuda Upma

Ingredients:

Thick Chuda (poha) - 2 cup
Green Chillies sliced - 2, Mustard Seeds - 1 tsp, Jeera Seeds - 1 tsp
Onion - 1 small diced, Tomato - 1 medium diced
Potato - 1 medium diced Urad jai - 1tsp, Turmeric powder - 1 tsp
Peanuts - 1tbsp, Curry leaves - 2-3 Oil - 3tbsp. Salt to taste, Coriander leaves to garnish

Method:

Wash chuda in cold water, drain water. Add turmeric powder to chuda and keep aside.
Heat oil a pan.
Add curry leaves, green chillies, mustard seeds, jeera seeds, urad jai and peanuts. Stir in for few minutes.
Add onions and potatoes and stir for 5 mins.
Add tomatoes and salt to taste.
Add chuda to the mixture in the pan. Stir for 2-3 minutes.
Garnish with coriander leaves and serve hot.

Suji Halwa

Ingredients:

* Suji (rawa ) -250 gm
* Chini ( Sugar) -200 gm
* Gheea (Ghee) -50 gm
* Kaju ( Cashew Nut) – 20 gm
* Kismis (Raisin)-20 gm
* Teja Patra ( Bay Leaf)- 2pc
* Gola Maricha (Black Pepper)- 1 tsp
* Salt – as per taste

Method:

* To start with , roast rawa in a frying pan for around 10-12 minutes stirring in between , until it turns golden brown and then keep aside.
* Take a deep pan. Heat half spoon of ghee, fry the cashew nut and raisin till the nuts turn little golden brown and then add water (double the amount of rawa) to it.
* Add sugar and salt as per taste. Boil it for sometime .
* When it starts boiling put small amount of rawa and stir it. Repeat the same for the rest of rawa.
* Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and serve it hot or cold.

Puri Alu Tarakari

Preparation For : 4 People | Preparation Time : 1 hour (Approx)

Ingredients

* Aata (Wheat Flour) – 500gms
* Refined oil -as per requirement
* Aalu(Potato)-300grm
* Piaja (Onion)-100grm
* Aada(Ginger)- 1inch
* Rasuna(Garlic) -15 cloves
* Tamato (Tomato)-75 grm
* Haladi Gunda (Turmeric powder) -1 tsp
* Lanka Gunda (Chilies Powder ) -1 tsp
* Teja Patra( Bay Leaf) – 2 pcs
* Aleicha (Small Cardamom)- 2pcs
* Lavanga (Clove) -2 pcs
* Dalchini (Long Cinnamon)- 1 inch
* Luna(salt)- as per taste

Method:

* Sift together the flour, salt and oil (2 tps) and add just enough water to form smooth dough.
* Make small balls from the above dough, flatten each ball into a round shape.
* Heat oil in a frying pan, and fry these flatten balls till it turns golden brown from each side.
* Make fine paste from onion, garlic and ginger. Then cut tomatoes into small slices.
* Cut the unpeeled potatoes into slices, boil these until these tenderly boiled. Then drain out the water, peel off the potatoes and cut into cubes.
* Make a powder of the cinnamon, cardamom, clove and black pepper.
* Heat oil in that pan, add the masala paste ( from step - 4 ), and then add turmeric powder, chill powder to it
* Stir the above mixture and fry this paste over medium flame until it begins turning light brown
* Add the tomatoes ( from step- 4 ), boiled potato and continue to fry till the paste is well cooked.
* Then add water (3/4 cup ) to it , add salt to it as per taste and stir it properly. Boil it for 10-20minutes until the gravy thickness to the desired consistency.
* Add the garam masala powder (step -6 ) and serve with Puri.

Dahi Bara

Ingredients:

250 gm. skinless blackgram dal / dhuli urad dal (chopa-chhada biri)
3 to 5 red chili (sukhila lanka)
½ teaspoon mustard (sorisha)
½ teaspoon cumin seeds (jeera)
1 & a half cup refined cooking oil (rifain tela)
½ teaspoon cumin seeds powder (jeera gunda)
½ tea spoon red chili powder (lanka gunda)
¼ cup semolina (suji)
½ teaspoon baking powder (khaiba soda)
Curry leaves (bhursunga patra)
¼ liter curd (dahi)
Salt to taste (luna)

Method:

Wash the black gram dal and soak it in water for 4 to 5 hours (best to soak overnight). Then grind it properly. Add semolina, baking powder and salt and mix well. Leave it for a while. Then heat oil in a frying pan and fry the baras made out of the batter. You have the option either to make the bara in normal shape or with a hole in the middle. For this first wet your palm with water. Take a little of the batter and make a ball. Slightly flatten the same and using your thumb make a hole at the middle as you carefully slip it into the frying pan. After the frying is over put the baras separately. Now heat 3 teaspoon oil in a frying pan. Add cumin seeds, mustard, curry leaves and red chilies and let them splutter. Then add all this to a container containing the curd. Now put the fried baras into this curd. Your dahi bara is ready. Sprinkle the cumins seeds powder and red chili powder before serving. Serve cold.

Khaja

Ingredients:

2 cups refined flour (maida)
A little more than ½ cup of pure ghee (gua gheea)
One & a half cup sugar (chini)
One & a half cup refined cooking oil for frying (rifaain tela)
(Pure ghee may also be used for frying)
Salt to taste (luna)

Method:

First of all make a paste of ghee and flour by mixing half a cup of ghee with equal quantity of flour. Keep this paste aside. Add a pinch of salt and three teaspoon of ghee to the remaining flour. Mix thoroughly well and then add water slowly as you go on kneading. You should get a stiff dough and not a watery one. Knead it further till the dough gets smoothened. Now roll the dough into a rectangular shape with the thicknes of a chpati (roti). Then spread the ghee+flour paste evenly over the rectangular surface. Now roll the rectangular dough from one side to give it a rope like shape. Then cut it into one inch size pieces. Roll each piece again to make about 5 inch long khaja. Now heat oil in a frying pan and deep fry the pieces of khaja on medium to low flame. After the frying is over, prepare a syrup of sugar with water. For this add sugar to boiling water and continuously go on stirring till you get a sticky syrup. Now dip the khajas into it (one at a time) and take out. Serve after the same becomes col. It is prepared in the kitchen of the Jagannath Temple of Puri daily for being served as prasad.

Enduri Pitha

Ingredients:

1 & a half cup rice (chaula)
1 cup black gram (biri)
1 cup scrubbed coconut (nadia kora)
100 gm cottage cheese (chhena)
150 gm jaggery (guda)
3 small cardamoms (gujurati / aleicha)
6 peppercorns (golmaricha)
Green turmeric leaves (haladi patra)
Salt to taste (luna)

Method:

Soak rice and blackgram for about 4 hours. Use only the skinless blackgram for the purpose. Wash the same thoroughly and then grind into thick batter. It need not be a very fine paste. Grind leaving a little coarseness in the rice. Whip well. Leave the batter for fermenting for about 8 hours. Add salt and mix well. Now to prepare the stuffing, place a frying pan on medium flame. Put the scrubbed coconut, cottage chheese and jaggery. Stir and fry till it becomes a little dry. Add powdered cardamom and blackpepper. Mix well and keep aside. Now to prepare pitha take one whole green turmeric leaf (If the leaf is of bigger size you may trim it). Put a little batter on the leaf and flatten the same. Then put the required quantity of stuffing on the batter and fold the turmeric leaf lenghwise in such a way that the stuffing gets sandwitched in between two layers of batter. Tie a thread around the folded leaf to keep it secured. Now we are going to steam it in the traditional way. It is similar to the way we steam idli. But the round shaped moulds found in idli stands won't do. Because our pitha is long shaped. So if you are using an idli stand instead of using the round shaped moulds make suitable modifications. Other wise to follow an age-old Oriya method take a wide mothed pot. Fill it upto half with water. Then tie a muslin cloth tightly around its mouth. Carefully place the tied leaf containing stuffed batter on the cloth. Cover it with a concave lid. Steam it till done and fork comes out clean. This way go on steaming pithas one after another. The delicate aroma of turmric leaf is the special feature of the pitha. But in case of non-availability of green turmetic leaf, you could alternatively use plantain leaf. But in that case the aroma of turmeric leaf would be missing.

Enduri pitha is a special delicacy of the Prathamastami festival. This has been a part of the traditional Oriya festivities. There is a striking similaity of the pitha with patholi, a popular dish of Kerala. It is surprising how this recipe found common acceptance in two different remote culinary cultures centuries ago.

Saru Chakuli

Ingredients:

2 cups rice (arua chaula)
1 cup black gram (biri dali)
1 table spoon refined edible oil (rifaain tela)
salt to taste (luna)

Method:
Soak rice and black gram together in water for about 4 hours. For this purpose you should use only the skinless black gram. Grind the softned rice and black gram to a fine paste. Add salt. Then add water to get a semiliquid batter and whip well. Heat tawa (non-stick tawa is most suitable) on medium flame. Spread a litle oil on the tawa. Lower the flame. Take the batter in a big spoon and spread the same on the tawa as is done while preparing dosa or omelette. Turn the pitha upside down. Then take the same out carefully. This way go on pithas one after another. Remember to grease the surface of tawa with eible oil once every two or three pithas. The thinner variety (similar to plain dosa) is called saru chakuli . You have to use a little more batter and make thicker pithas in the shape of pancakes to prepare what is called just chakuli. Tastes great if served with dalama or coconut chutney.

Chuda Ghasa

Ingredients:

½ kg beaten rice (chuda)
75 gms clarified butter/ ghee (ghia)
150 gms jaggery (guda)
1 teaspoon black pepper powder (golmaricha gunda)
½ shell coconut – scraped (nadia kora)
2 cardamom (aleicha)

Fruits / nuts for garnishing (khismis / seo/ kadali)

Method:

Grind the chuda coarsely in dry jar mixer. Take the ground chuda in a big bowl. Add ghee to it. Do not melt the ghee. Put the same in chuda and mix it by hand. You need to do it thoroughly so that the ghee melts in the body temperature of your hands and smoothens out the chuda. Add the jaggery powder (do not use jaggery in liquid form) to it and then mix. The body heat again will soften the chuda and jaggery too will get blended thoroughly. Best way is to take a small amount at a time and mix it by keeping the same in between both your palms. It takes a minimum of 20 minutes to get a perfect consistency. At this stage add the scraped coconut, black pepper powder and cardamom powder. Mix again for 10 minutes. At this point the moisture from the coconut would further soften the chuda, but it won’t soak it. Now add dry fruits like raisins and /or fruits like apples and banana (cut into small pieces). Your Chuda Ghasa is now ready. A great deal of physical exercise - wasn’t it ! But you are surely going to be compensated for the hard labour with the appreciative words of the people who get to taste it. This delicacy is offered as prasad (bhoga) during Ganesh Puja and Saraswati Puja in Orissa. This is also a special delicacy that is offered to lord Shiva during Shiva Ratri celebrations at the Sri Lokanath temple in Puri.

Patoli Pitha

Ingredients:

½ cup wheat flour (ata)
1 cup paneer (chhena)
½ cup molasses (paania guda)
4 cup refined flour (maida)
2 cup grated coconut (nadia kora)
2 cup sugar (chini)
1 teaspoon cardamon powder (aleicha gunda)
300gms ghee (ghia)
salt to taste (luna)

Method:

Take three-and-a-half cup of refined wheat flour in a bowl and add water and salt to it. Make a thick batter of it. While preparing the batter ensure that no lump is formed in it. Take grated coconut in another bowl. Add paneer and sugar to it. Mix them thoroughly. Heat a pan and fry the coconut and paneer mixture on it. Then add cardamon powder to it. ( This mixture is later to serve as the stuffing). Now take another pan and heat it. Take a tablespoon of the refined flour batter which was prepared earlier and spread the same on the pan with the back of the spoon, spiraling from the middle to the circular edge of the pan. Ensure that the spread is thick. Then put the coconut and paneer mixture in the middle of that batter spread . Fold the spread from four sides to give it the shape of a four-folded rectangle. Make as many such four-folded pithas as possible. Now take ½ cup refined flour, wheat flour, molasses and water in a bowl and make a thin paste of the same. Then dip the rectangular pithas into it . Subsequently deep-fry the same in ghee until both sides of the pitha become red-brown. Now your patoli pitha is ready. This pitha is regularly offered as prasad to the Lord of the famous Baladev Jew temple of Kendrapara.

Rasabali

Ingredients:

500 gm paneer (chhena)
3 to 4 teaspoon wheat flour (ata)
250 gm sugar (chini)
2 gm cardamom (aleicha)
500 ml milk (khira)
300 ml refined oil (rifain tela)

Method:

Mash the paneer after adding wheat flour to it. Then add 2 teaspoon sugar and cardamom powder. Mix them well to make a smooth batter. Make small balls of the batter. Take one ball on your left palm and spread it with the help of your right palm to give it a round shape. Heat oil in a pan and deep-fry the round shaped rasabalis in it. Add the remaining sugar to the boiled milk and stir well. Then add the fried rasabalis to the milk and keep the same on low flame for a minute. This sweet delicacy of Kendrapara area is now ready to be served.

Chitau Pitha

Ingredients:

500 gm rice (chaula)
1 coconut (nadia)
½ tea-spoon baking powder (baking powder)
1 cup milk (khira)
1 cup sugar (chini)
8 teaspoon ghee (ghia)
6 cardamom (aleicha)
Salt to taste (luna)

Method:

Soak the rice in water for about 2 to 3 hours. Grate the coconut. Grind the cardamom. Wash the rice properly and then add milk and coconut to it. Grind the mixture of rice , milk and grated coconut to form a batter. Add sugar, baking powder, cardamom powder and salt to it and thoroughly whip the same. Then keep the batter aside for 2 hours. Pre-heat the frying pan with ½ tea-spoon ghee. After the pan is heated put 2 table-spoon of batter and spread to give it the shape of a pancake. Cover the lead. Put the pan on low flame for about 2 minutes. Thereafter open the lid and take out delicious Chitau Pitha. This way you may prepare the pithas one after another, and serve hot soon after preparing the same This pitha is offered to Lord Jagannath in Puja on Chitalagi Amabasya (also known as Chitau Amabasya).

Chhena Poda

Ingredients:

1 kg cottage cheese (chhena)
150 gm semolina (suji)
500 gm sugar (chini)
100 gm cashew nuts (kaju)
50 gm raisin (kismis)
50 gm cinnamon (dalchini)


Method:

Mix the cheese, semolina and sugar and knead it properly to get a homogeneous batter. Add a little water if required while kneading. Add cashew nuts, raisin and cardamom to the batter. Put the same in the dish container of oven leaving about one inch at the top of the container empty. Pre heat the oven. Now bake the batter for about one-and-a-half hours (until the top appears brown). Take the container out of the oven. Allow it to cool. Delicious chhena poda is ready. Cut it into desired shapes like cakes before serving.

Chandra Kanti

Ingredients:

200gm split green gram (mung dal / muga dali)
200gm sugar (chini)
50gm rice (chaula)
1 cup milk (khira)
1 teaspoon cardamom - powdered (aleicha)
½ litre refined oil (rifain tela)

Method:
Soak mung dal and rice in water for about 3 hours. Wash them thoroughly and then grind finely and make a batter. At first pre-heat the pan. Put the milk in the pan and add sugar to it. Stir the milk so that the sugar coagulates with the milk. Add the batter to the pan. When the batter gains its consistency, add elaichi powder and stir well. Now apply a coat of oil on a plate and pour the mixture into it. Keep the plate unaltered for 15 minutes so that the mixture hardens and attains the shape of the plate. Cut the settled mixture into desired shapes. Pre-heat the oil in a frying pan. Fry the cut tikkis on low flame till they become golden brown. Now the chandrakanti pieces are ready to serve .

Kakara Pitha

Ingredients:

For dough (khali):
4-cups wheat flour (ata)
2-cups sugar (chini)
½ litre refined oil (rifaain tela)

For stuffing:
Grated coconut-1 cup (nadia kora)
½ - cup sugar (chini)
1 teaspoon aniseed (pana-madhuri)
1 teaspoon black pepper (gol maricha)
4 cloves small cardamom (chhota aleicha)

Method:

For Dough:
Add ½ cup water to ½ table-spoon wheat flour to make a paste. Heat 5 cups of water and 2 cups of sugar in a frying pan. Add the paste to the pan when the sugar solution becomes saturated and stir well. Make sure that no lump is formed while stirring. Leave the pan on the flame for 2 minutes for the mixture to boil. Now add rest of the flour to the mixture and lower the flame. Stir it properly. Now transfer the mixture from pan to a flat plate. Knead to make a smooth dough by adding 1 tablespoon of refined oil. The refined oil prevents formation of lumps.

For Stuffing:
Roast aniseed, black pepper and cardamom and then powder them. Fry grated coconut and sugar in a frying pan. Do not add oil. Add the powdered ingredients to it and stir. The stuffing is ready.

Make small balls of the dough. Flatten each ball and put the stuffing on it and again form a ball so that the stuffing remains at the center. Now flatten the balls to give it the shape of a kachori. Heat the oil in the pan and fry the flattened balls till it becomes golden brown. Your kakara pitha is ready to serve.

Variation:
A small variation in the above recipe may be made to prepare modak (also known as manda pitha in certain areas of Orissa). The difference lies only in the final shape of the pitha. At the end of the procedure, instead of flattening the balls to give them the shape of kachori, leave them in the shape of round shaped balls and fry as stated. Your modak / manda is ready.

Poda Pitha

Ingredients:

300gm Rice (chaula)
150gm black gram - without outer skin (chopa-chhada biri)
1 cup finely scrubbed coconut (nadia kora)
10-15 small pieces of thin coconut slices (nadia khandi)
200gm sugar (chini)
50gm chopped ginger (kata ada)
½ bowl of cashew nut – broken into pieces ( khandi kaju)
1 table spoon ghee or refined oil (ghia / refain tela)
½ teaspoon salt (luna)
1 teaspoon baking powder (baking powder)

Method:

Soak the rice and black gram in water in separate bowls for about 4 hours. Wash them thoroughly. Put the black gram with water in the grinder and form a fine batter. Do the same with rice too but keep in mind that the batter should be coarse and not as fine as the batter of black gram. Mix both the batters and add coconut slices, grated coconut, chopped ginger, salt, sugar, cashew nuts and baking powder. Mix all the ingredients well and keep it covered for about 2 hours for self-fermentation. Pre-heat the pressure cooker. Form a thin layer of oil on all the inner surface of the cooker. Now pour the mixed batter into the cooker and close the lid (without mounting the whistle-weight). Place the pressure cooker in simmer flame for about one hour. Now your hot poda pitha is ready. When the cooker comes to normal temperature take out the pitha carefully, and cut it into desired shapes and serve. (Note: Instead of pressure cooker, oven may also be used)